Instructions

1. First, make the limoncello syrup. Combine the lemon juice and sugar in a microwave safe bowl and microwave until the sugar has fully melted, 30 seconds to 1 minute depending on the strength of your microwave. Add the limoncello and vanilla extract and stir to combine. Set aside.
2. Next, make the tiramisu. Separate the egg whites from the yolks. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and place the yolks in a small bowl for later. Beat the egg whites on high speed until frothy, then keep the mixer going as you stream in ⅓ cup of the granulated sugar. Continue beating on high speed until your meringue forms stiff peaks, 3 to 5 minutes. Use a silicone spatula to scrape the meringue into a large bowl and set aside.
3. Add the reserved egg yolks and remaining ⅓ cup granulated sugar into the stand mixer bowl (no need to clean it). Beat on high speed (still using the whisk attachment) until light and pale in color, about 2 minutes. 
4. Stop the mixer, scrape down the sides and bottom of the bowl, then add in the mascarpone, lemon zest, lemon extract, vanilla extract, and salt and whisk until combined, about 20 seconds. Remove the bowl from the stand mixer. 
5. Scrape half of the meringue into the bowl with the egg yolk mixture. Use a silicone spatula to fold gently to combine. Add in the remaining half of the meringue and fold until no streaks of meringue remain. Spread a thin coating of this mascarpone cream on the bottom of the baking pan. 
6. Assemble the tiramisu. Heat the limoncello mixture up in the microwave until warm–this will make it easier to absorb! Dunk the lady fingers into the limoncello mixture on both sides, making sure to really saturate them and place them in a single layer in the bottom of the baking pan. Top with about ⅓ cup of lemon curd and use an offset spatula or the back of a spoon to spread over the ladyfingers in an even layer. Use the spatula to spread about half of the mascarpone cream on top of the curd smoothing the layer as evenly as possible.
7. Repeat the process with another layer of soaked lady fingers. Top with another ⅓ cup of the lemon curd. Top with remaining mascarpone. If desired, drop spoonfuls of the remaining lemon curd on top and use the back of a spoon to swirl the curd into the mascarpone cream.
8. Place the pan, uncovered, in the fridge to set for at least 8 hours and up to overnight! I like to cover the pan loosely with plastic wrap!
9. When you’re ready to serve, take the tiramisu out of the fridge, slice and serve!